Worthy of Remy the rat himself, here is my recipe for a delicious ratatouille, without those horrid aubergines...
If you would prefer a more authentic version, drop the peppers and add sliced aubergine; though personally, I think the peppers add a sweetness which makes it way better!
- 500ml Passata (garlic & herbs)
- 6 large tomatoes
- 3 peppers
- 2 large onions
- 2 large courgettes
- 100g Parmesan/grated Italian hard cheese
- Olive oil
Pre-heat the oven to 200° (180° fan).
Take a large baking dish and pour the passata into the bottom.
Slice the veg and put it into the dish in rows, alternating the slices to make it look pretty.
Sprinkle with 50g of the cheese, cover with foil and whack it into the oven.
After an hour, take it out and remove the foil.
Brush the top with olive oil, sprinkle on the remaining cheese and put it back into the oven for another half an hour.
Serve however you like; I dish it up in bowls with big chunks of buttered farmhouse bread on the side.